Chicken and zucchini burger with lettuce and tomato

Ingredients

For 1 serving

• Ground chicken130 g
• Zucchini80 g
• Breadcrumbs10 g
• Hamburger bun1
• Tomatoes80 g
• Lettuce30 g
• Nonfat Greek yogurt30 g
• Mustard5 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, mustard,

In season: June – September

Method

1. Wash and trim the courgette, grate it on the coarse side of a grater and squeeze it well in a tea towel to remove the water.
2. Mix it with the minced chicken, breadcrumbs, salt and black pepper and shape a burger about 1.5 cm thick, pressing it slightly in the centre so it doesn't puff up as it cooks.
3. Heat the oil in a non-stick pan over medium heat and cook the burger for 5 minutes per side, until golden and no longer pink in the middle.
4. Meanwhile mix the Greek yoghurt with the mustard; wash the lettuce and tomatoes and slice the tomatoes.
5. Halve the burger bun and toast it in a pan or toaster for 1–2 minutes, until crisp; spread with the sauce and fill with lettuce, the burger and tomato.